How to Make the BEST TACOS AL PASTOR in the Oven, perfect for your next TAQUIZA!

marinated pork

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Lean pork is lower in fat, while pork shoulder is more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas are often cheaper.

Cut the pork shoulder into thin steak slices.

Tenderize the pork slices to ensure they are even.

Heat oil in a frying pan over medium heat.

Lightly fry 5 New Mexico chiles and 1 chile ancho until softened, then transfer to a blender.

Fry 1 onion and 3 garlic cloves in the same pan until softened, then transfer to the blender.

Add 2 oz achote paste, 5 teaspoons salt, 1 teaspoon brown sugar, 2 tablespoons black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 2 tablespoons oil, 2 tablespoons white vinegar, 4 slices pineapple, and 6 tablespoons pineapple juice to the blender.

Blend until the marinade is thick and well combined.

Rub the marinade onto the pork slices, ensuring they are well coated.

Add fresh pineapple slices on top of the marinated pork.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Preheat the oven to 300°F.

Layer the marinated pork and fresh pineapple on a skewer.

Cover with foil and roast in the oven for 1.5 hours.

Remove the foil and continue roasting for another 1.5 hours, ensuring the internal temperature reaches 145°F.

Allow the meat to rest for 10 minutes before slicing.

Serve the sliced pork in corn tortillas with lime juice, pineapple, onion, cilantro, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens